Clean the onions and cut them into strips. Clean fennel and cut into slices. Peel the garlic clove and chop finely. Grate the zest from the lime, cut the lime into eighths.
Rinse and dry the fish and score the outside of one side. Fill belly cavity with fresh cilantro, lime eighths, one-third of the onions, garlic and half of the fennel greens. Season with salt and pepper.
Melt the butter, mix in the coriander powder and the lime juice. Brush an ovenproof dish with some of the butter, fill in the fennel with remaining greens and the onions, season with salt and pepper. Place the fish on top with the incisions facing up and brush with the kriander butter. Reserve some of the butter. Add wine and 50 ml water, cook in the oven at 200 °C on the 2nd shelf from the bottom for 30 minutes (gas 3, convection oven 180 °C).
Blanch tomatoes, rinse and skin. Cut into wedges, remove seeds, add to fish form.
Heat the stove to 230 °C (gas 4-5, convection oven 200 °C ), brush the fish with the remaining butter and cook on the 3rd rack from the bottom (center for me) for another 10-12 minutes.
When serving, split the crispy skin and offer with fish and vegetables.
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